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Food

Spicy African Peanut Stew

Serves 6.

Written by
Spicy African Peanut Stew
Stirring cricket powder into an African stew is a natural, given that crickets were an African staple long before they became trendy in the West. Adding a couple of tablespoons to this delicious dish not only increases the protein content but also kicks up the nuttiness a notch. [callout]

Soaking time for beans

The larger the beans, the longer the soaking and cooking time. Cover with enough cold water to extend above beans by 2 in (5 cm). Set aside at room temperature overnight for no longer than 12 hours. For a shorter soak, place beans with 1/4 tsp (1 mL) baking soda in pan of cold water with 2 in (5 cm) to spare. Bring to a boil and simmer for 2 minutes. Remove from heat, cover, and set aside for 1 hour. Thoroughly drain and use as per recipe. [/callout] [callout]

Time an issue?

Skip the dried beans. Replace the 4 cups (1 L) water in this recipe with just 1 cup (250 mL) and continue with recipe, cooking vegetables until tender. Then add a 19 oz (540 mL) can of white kidney beans, along with its juices, and heat through. [/callout]

Ingredients

  • 2 tsp (10 mL) grapeseed or peanut oil
  • 1 yellow onion, peeled and chopped
  • 3 large garlic cloves, smashed and minced
  • 1 cup (250 mL) dried borlotti, white kidney, or pinto beans, soaked overnight (see Tip)
  • 2 tsp (10 mL) chili powder
  • 1 tsp (5 mL) smoked paprika
  • 1/2 tsp (2 mL) cayenne pepper
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) white pepper
  • 28 oz (796 mL) diced fire-roasted tomatoes, including juice
  • 4 cups (1 L) water
  • 1/3 cup (80 mL) natural smooth peanut butter, at room temperature
  • 3 Tbsp (45 mL) cricket powder
  • 1 large yam, peeled and cut into 1/2 in (1.25 cm) dice, about 1 cup (250 mL)
  • 2 large carrots, peeled and cut into 1/2 in (1.25 cm) diagonal slices
  • 1 jalapeno pepper, seeded and diced
  • 2 cups (500 mL) shredded collard leaves, kale, or spinach
  • 1/3 cup (80 mL) roasted peanuts
  • Handful of cilantro leaves

Nutrition

Per serving:

  • calories 352
  • protein 17g
  • fat 13g
    • saturated fat 0g
    • trans fat 0g
  • carbohydrates 46g
    • sugars 9g
    • fibre 11g
  • sodium 427mg

Directions

01
In large heavy saucepan, heat oil. Add onion and sauteu0301 until it begins to soften, about 3 minutes. Stir in garlic and sauteu0301 for 1 more minute. Stir in soaked and drained beans. Sprinkle with seasonings and fold in along with diced tomatoes, 4 cups (1 L) water, peanut butter, and cricket powder. Bring to a gentle boil. Cover, reduce heat to medium-low, and simmer for 30 minutes.
02
Remove lid and stir in diced yam, sliced carrots, and jalapeno. Return to a gentle boil. Cover, reduce heat, and simmer for 15 to 20 more minutes, or until vegetables are fork tender but not mushy. Stir in shredded collards and simmer for 1 minute or until wilted.
03
To serve, ladle into bowls and sprinkle with peanuts and cilantro. Delicious served over rice or with dosas.

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